Mujoose #10

248 calories 26.2 g
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 63.08 liters
Post Boil Size: 55.56 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Calories: 248 calories (Per )
Carbs: 26.2 g (Per )
Created Sunday October 4th 2020
1.080
1.021
7.77%
29.37
9.82
5.65
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 kg Gladfield - American Ale Malt12 kg American Ale Malt 37.3 2.54 68.2%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 2.2 6.8%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 6.8%
1.20 kg Rice Hulls1.2 kg Rice Hulls 0 0 6.8%
1 kg New Zealand - Gladiator Malt1 kg Gladiator Malt 37.3 5.08 5.7%
1 kg New Zealand - Sour Grapes Malt1 kg Sour Grapes Malt 34 2.03 5.7%
17.6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 11 First Wort 0 min 5.46 1.4%
10 g Mosaic (12.5 AA)10 g Mosaic (12.5 AA) Hops Pellet 12.5 First Wort 0 min 5.65 1.4%
10 g Simcoe (12.7 AA)10 g Simcoe (12.7 AA) Hops Pellet 12.7 First Wort 0 min 6.31 1.4%
15 g Citra (11 AA)15 g Citra (11 AA) Hops Pellet 11 Whirlpool at 88 °C 40 min 1.32 2.2%
15 g Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 88 °C 40 min 1.5 2.2%
15 g Simcoe (12.7 AA)15 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 88 °C 40 min 1.52 2.2%
35 g Citra (11 AA)35 g Citra (11 AA) Hops Pellet 11 Whirlpool at 82 °C 30 min 2.31 5.1%
35 g Mosaic (12.5 AA)35 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 82 °C 30 min 2.63 5.1%
35 g Simcoe (12.7 AA)35 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 82 °C 30 min 2.67 5.1%
45 g Citra (11 AA)45 g Citra (11 AA) Hops Pellet 11 Whirlpool at 76 °C 20 min 6.5%
45 g Mosaic (12.5 AA)45 g Mosaic (12.5 AA) Hops Pellet 12.5 Whirlpool at 76 °C 20 min 6.5%
45 g Simcoe (12.7 AA)45 g Simcoe (12.7 AA) Hops Pellet 12.7 Whirlpool at 76 °C 20 min 6.5%
50 g Citra (11 AA)50 g Citra (11 AA) Hops Pellet 11 Dry Hop 6 days 7.2%
50 g Mosaic (12.5 AA)50 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 6 days 7.2%
50 g Simcoe (12.7 AA)50 g Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop 6 days 7.2%
75 g Citra (11 AA)75 g Citra (11 AA) Hops Pellet 11 Dry Hop 3 days 10.9%
75 g Mosaic (12.5 AA)75 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop 3 days 10.9%
75 g Simcoe (12.7 AA)75 g Simcoe (12.7 AA) Hops Pellet 12.7 Dry Hop 3 days 10.9%
690 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
52 L Strike 67 °C 90 min
40 L Sparge 76 °C 45 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
2.50 g Epsom Salt Water Agt Mash 90 min.
6 g Table Salt Water Agt Mash 90 min.
5 g Wyeast - Beer Nutrient Other Boil 15 min.
12 g Calcium Chloride (anhydrous) Water Agt Sparge 45 min.
2.50 g Epsom Salt Water Agt Sparge 45 min.
6 g Table Salt Water Agt Sparge 45 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 483 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.01 bar       CO2 Level: 2.6 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 50 250 15 5
Use Epsom Salt, calcium chloride and calcium sulfate additions to adjust water profile to about 175–200 ppm chloride, 75–100 ppm sulfate, and 125–150 ppm calcium.
Mash Chemistry and Brewing Water Calculator
 
Notes

https://beerandbrewing.com/7FW4kwQBtmoQEuk8oU4oYG/article/weldwerks-brewing-co-juicy-bits-new-england-style-ipa

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add half of the water salt additions to the mash and the rest at sparge. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 90 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 3 days later, add the second dry-hop addition for another 3 days.
Dump sediment before 2nd dry hop and after cold crash.
Package at 2.6 volumes of CO2 and consume fresh.

View Count: 94
Brew Count: 1
Last Updated: 2020-10-14 22:41 UTC

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